The cocoa contributes to the overall richness of the sauce, allowing the spicy flavors to mellow without adding overt sweetness. Serve over a bed of rice with a fresh green salad.
Ingredients
- 2 pork tenderloin (1 pound each)
- 1 teaspoon oil
- 1/2 cup onion (chopped)
- 1 clove garlic (minced)
- 1 cup chili beans (Mexican-style, drained)
- 1/4 cup chili sauce
- 1/4 cup raisins
- 2 tablespoons water
- 1 tablespoon peanut butter
- 1 teaspoon unsweetened cocoa
- salt (to taste)
- 1 dash ground cinnamon
- 1 dash cloves
Directions
- Place tenderloins in shallow baking pan in a 425 degree F. oven. Roast for 20 minutes, or until internal temperature is 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Heat oil in skillet over medium heat. Saute onion and garlic in oil for 3-4 minutes. Prepare mole by combining onion and garlic with remaining ingredients in blender or food processor; mix until almost smooth. Place sauce mixture in saucepan and heat over low temperature, stirring frequently until warm. Slice pork and serve with mole.
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